And the HAIR! Anyone who knows me knows I’m a little obsessed with BIG hair. The bigger the better. Big hair is hard and next to impossible to achieve in the humidity of Florida, but I try. I curl and tease the crap out of it. But I always want it bigger. Bigger is better, right?

Until then, I’ll turn to food as I usually do and make Texas themed food to make me feel at “home”. I love the traditional chocolate Texas Sheet Cake but this buttery white sheet cake has been calling to me for months. I’ve had it bookmarked at Life as a Lofthouse forever. It has almond flavoring but you could use vanilla as well. It would be pretty with some sprinkles on it or just plain.

Print

Yield: 24servings

White Texas Sheet Cake

Prep Time:

10mins

Cook Time:

35mins

Total Time:

45mins

Ingredients

1cupunsalted butter

1cupwater

2cupsall-purpose four

2cupswhite sugar

2eggs, beaten

1/2cupsour cream

1teaspoonalmond extract

1teaspoonbaking soda

1teaspoonsalt

Frosting:

1/2cupbutter, cubed

1/4cupmilk

4cupspowdered sugar

1/2teaspoonalmond extract

Instructions

Preheat oven to 375 degrees.

In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.

This is an excellant cake. I have made it for years also. When serving to a large group, I make chocolate Texas Sheet cake, white Texas sheet cake and peanut butter Texas sheet cake. Even better is mixing frostings and cake, such as Peanut butter icing on chocolate cake.

I made this cake yesterday for my Mexican/Southern infusion party for the Kentucky Derby & Cinco de Mayo… it was a hit! Everyone couldn’t get enough and used the excuse that it is so thin that they could surely have more. Definitely a keeper and I was already asked to make it for Mother’s Day brunch! Thank you!

@Julie,Yikes! I’m not sure. I read a lot of reviews that said that it would not bake right unless it’s in that pan. I would have to try it but I think it would work but you would have to bake it longer.

I made this about a week and a half ago but used vegan butter, vegan sour cream, egg replacer, and vanilla soy milk (we have food allergies in our house) and it still turned out fantastic, too good because I think I ate half of it myself. Love your blog!

I made this cake last week, and it was AWESOME! We don’t have the kind of pan you specified so we just used a regular 9×13. I can’t remember exactly how much longer I cooked it, but it turned out perfectly!

Was going to make this for a large gathering this weekend and thought maybe I would run into a few issues. Was going to make a tuxedo cake…one layer white texas & the other layer chocolate. Do you think the cake would turn out dry if I didn’t use the recipie’s icing? I ask this because the icing is poured on the cake while hot…assuming the cake absorbs some of the moisture…

I was in the midst of making the icing when I needed to nurse a fussy baby and let it cool down. So it was no longer boiling when I put in the powdered sugar. Needles to say, the cake wasn’t pretty but still tasted wonderful. I made it correctly the next day for a labor day weekend gathering- huge hit with everyone!

And don’t worry about the drawl. You pick it up once you get here. I was born and raise in San Antonio with cousins in east Texas and I always pick up their accent when I visit. Can’t wait to try this. I love the chocolate one.

This is absolutely the best butter cake EVER!! I’ve made it countless times as a cake and cupcakes and I’ve even changed the sugar to brown sugar, added a tablespoon of golden syrup in the liquid and VOILA the best caramel cake ever. Thank you for sharing!

What did I do wrong?? made the cake exactly as recipe says, my cake was not thin and runny, it was almost like pudding, it did rise and looked great, but, it is not light as the picture shows, mine is on the dry side. I hope someone can tell me what went wrong. I have been married and have been cooking and baking for 59 years so I am not a novice , I am really stumped.

My brother is married to a girl who is 100% Greek. I love eating Greek food…although, this isn’t Greek. I have got to try this! My kids beg for the chocolate Texas sheet cake. Is the frosting on this one like fudge? Looks yummy!! Thanks for sharing!

I have always made this cake with adding 1/4 cup cocoa and used buttermilk instead. It is usually my family’s favorite. I put nuts in the icing or stir in about 1/2 cup peanut butter. I always use buttermilk instead of milk. That is yummy also. I have made a Buttermilk Almond Pound Cake that we love, and when I saw this recipe I am sure it will be just as good as it is. I love almond flavoring. Oct. 7, 2013.

Well I made this tonight, looked great and smelled yummy, but unfortunately it stuck to the bottom of my tin and it was a little underdone which meant it wouldnt come out (I ate the semi-cooked batter). Tested it befor it came out of the oven and my cocktail stick was clear so can’t really understand what went wrong. Oh well, not to worry I will eat it (sorry meant we’ll eat, hubby and I) and try again!